| Violation Date |
Code |
Description |
| 2019-01-22 |
53 |
repeat:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ceiling tiles with paint peeling. observed some stained ceiling tiles. 6-501.12 floors, walls, ceilings including th |
| 2019-01-22 |
45 |
repeat:4-501.11 maintain equipment in good repair. replace torn gaskets on reach-in and walk-in freezer cooler. |
| 2019-01-22 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small plastic containers wet stacked on side of ice machine. |
| 2019-01-22 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bleach sanitizer bucket at 0ppm. cdi: corrected to proper concentration. |
| 2019-01-22 |
31 |
repeat:3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed large batches of gravy and macaroni noodles cooling inside walk-in |
| 2019-01-22 |
20 |
general comment:3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p. observed cabbage inside walk-in at 43f and chicken salad inside lunch cooler at 42f. cdi: discussed proper cooling before placing in cold hold and less portion sizes. |
| 2018-08-02 |
53 |
repeat: 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. paint peeling on ceiling tiles. stained ceiling tiles in kitchen area. some cra |
| 2018-08-02 |
45 |
general comment: 4-501.11 maintain equipment in good repair. paint chipping and shelving rusting inside walk-in cooler. plastic food containers observed stained. |
| 2018-08-02 |
43 |
general comment:4-502.13 single-use and single-service articles may not be reused. observed plastic containers being reused to stored food. |
| 2018-08-02 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food containers observed wet stacked on top side of ice machine. |
| 2018-08-02 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. several wet wiping cloths not in use stored on the counter and prep surfaces on cook line and front wait station. |
| 2018-08-02 |
31 |
repeat:3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. sausage patties and salmon patty mix observed cooling improperly in large q |
| 2018-03-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p. employees observed turning faucet handle off with bare hands. cdi: training provided on proper ha |
| 2018-03-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. several items observed cooling improperly inside walk-in cooler. chicken breast, v |
| 2018-03-19 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloths observed not in use stored on back counter. improvement noted. |
| 2018-03-19 |
42 |
repeat: 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic containers and some metal pans wet stacked in kitchen. |
| 2018-03-19 |
53 |
repeat:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. paint peeling on ceiling tiles. stained ceiling tiles in kitchen area. some cracked baseboard and floor tiles. |
| 2017-12-07 |
53 |
repeat: 1 pt.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed paint peeling on ceiling tiles throughout kitchen. observed some stained ceiling tiles. observed some cracked |
| 2017-12-07 |
47 |
repeat: 0.5 pts4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up/residue on outside of dry good containers and scoops. cleaning needed at baking area shelving. observed grease build-up at c |
| 2017-12-07 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair. observed torn cooler gaskets on 2 -door reach-in and lunch and breakfast prep coolers. |
| 2017-12-07 |
43 |
general comment: 0 pts.4-502.13 single-use and single-service articles may not be reused. observed mayo containers being reused and small round chili/sour cream containers being reused. |
| 2017-12-07 |
42 |
repeat: 0.5 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small single use containers used for food wet stacked on ice machine. |
| 2017-12-07 |
39 |
repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths laying on counter surfaces and wet wiping cloth stored underneath cutting board.3-304.14(e) store sanitizer containers used for wet wiping cloths off the |
| 2017-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. 1.5 pts.observed burgers and grilled chicken in hot holding recorded below 135f (see temp chart for details). cdi: burgers reheated to 177f and grilled chicken to 173f. |
| 2017-09-21 |
21 |
repeat: 3 pts.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed incorrect/missing dates on a few products inside walk-in cooler including meatloa |
| 2017-09-21 |
39 |
repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one bleach sanitizing solution bucket at 10ppm and another at borderline close to 50ppm. cdi: both buckets corrected to 50ppm. observed wiping cloths hanging from emplo |
| 2017-09-21 |
42 |
general comment: 0 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small round containers used for food wet stacked on top of ice machine. |
| 2017-09-21 |
44 |
general comment: 0 pts. 3-304.15 (b)-(d) gloves, use limitations - c. ensure single use gloves are used for only one task and discarded when damaged or soiled. observed employee on grill with gloved hand handling raw eggs then touching other surfaces such |
| 2017-09-21 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair. observed torn gaskets on 2-door cooler, breakfast and lunch coolers. |
| 2017-09-21 |
47 |
general comment: 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove sticker labels and residue from food containers stored on top of ice machine. |
| 2017-09-21 |
53 |
repeat: 1 pt.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed paint peeling on ciling tiles throughout kitchen. observed some stained ceiling tiles. observed some cracked b |
| 2017-05-23 |
53 |
repeat: 0.5 pts. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed paint chipping on some ceiling tiles throughout kitchen.observed some stained kitchen ceiling tiles.observe |
| 2017-05-23 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair.observed torn gaskets on 2-door cooler, sandwich station cooler, and front reach-in cooler at waitress station. observed damaged bus tub container; discarded.4-501.12 resurface or replace cutting sur |
| 2017-05-23 |
39 |
repeat: 0.5 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed one bleach sanitizer bucket > 100ppm (too strong) and another bucket at 10ppm (too weak). cdi: both changed out to proper concentration ( 50 - 100ppm). observed wet w |
| 2017-05-23 |
38 |
general comment: - 0 pts.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed one waitress handling food with bracelets on.2-402.11 use head coverings, beard guards and clothing to restr |
| 2017-05-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - 1.5 pts. observed several foods inside walk-in cooler including white bean soup, pinto beans, black eye peas, cabbage, and rice prepared m |
| 2017-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 1.5 pts. observed raw shell eggs stored in small flip top cooler above pancake batter and milk wash. cdi: - eggs moved to bottom shelf.3-302.11(a)(4) protect food in storage using covered |
| 2017-05-23 |
4 |
general comment: - 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a bottled employee drink stored on prep table behind slicer and another drink stored shelf above prep table at back. cdi: all drinks di |
| 2017-02-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved plastic containers and metal pans stored and stacked as clean with visible dried food debris remaining. cdi: removed from shelf to be cleaned. |
| 2017-02-14 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved bleach sanitizer in spray bottle > 100ppm. cdi: diluted to 50ppm. |
| 2017-02-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wet wiping cloths stored on counter surfaces. |
| 2017-02-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans wet stacked on back shelf. |
| 2017-02-14 |
45 |
general comment:4-501.11 maintain equipment in good repair.observed torn gaskets on 2-door cooler. observes some metal pans with pits and damaged on the inside. |
| 2017-02-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed general cleaning needed on non food contact surfaces at cook area. |
| 2017-02-14 |
53 |
general comment: 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning needed on walls behind |
| 2016-10-05 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-10-05 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed two dented can products. cdi- cans removed from use. |
| 2016-10-05 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. provide weather strip fo |
| 2016-10-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cooked/house-made gravy cooling in wic in a large tub. cdi- gravy was portione |
| 2016-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tuna salad and cooked chicken breast were recorded above 45f. pic stated they had been left out for a short amount of time. cdi- both items brought to wic to cool down. |
| 2016-10-05 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observe employee wash hands in prep sink. cdi- corrected employee and he washed hands in handwash sink. |
| 2016-06-27 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee slicing ham with gloves on only one ham and touch the hand with bare hands. cdi |
| 2016-06-27 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed sliced ham in handwash sink. do not dump or place anything in handwash sink. cdi- sink was cleaned. repeat. |
| 2016-06-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cut tomatos cooling in flip top unit, sliced deli meat wrappped cooling in reac |
| 2016-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plastic bins. |
| 2016-03-28 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee touch toast with bare hands. cdi- toast was voluntarily discarded and employee |
| 2016-03-28 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice in handwash sink. do not dump anything in handwash sink. |
| 2016-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some scoops soiled with food debris. cdi- scoop was removed and brought to dishwasher. no points deducted. |
| 2016-03-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed hamburger patties with a day dot sticker of wednesday (3-23). product was recorded at 43f. cdi |
| 2016-03-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. screen to back door was damaged which allowed a passageway for insects to enter facility. no points deducted. |
| 2016-03-28 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed many wet wiping cloths stored on prep tables. store in sanitizer. |
| 2016-03-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed sliced tomatos cooling in flip top unit at 49f and chicken cooling in walk tigh |
| 2016-03-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. protect soup cups, to-go cups, and to-go forks as they were not stored handles up. |
| 2016-03-28 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed ice scoop damaged with a crack. cdi- pic voluntarily discarded. |
| 2016-03-28 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no waste bin at handwash sink. |
| 2016-03-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floors are in poor repair with cracks and are no longer easily cleanable. repeat. |
| 2016-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal pans. no points deducted. |
| 2015-12-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed soiled can opener blade and ice machine interior. clean and sanitize regularly. cid- can opener removed to properly clean. |
| 2015-12-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered drink cup in the kitchen. keep cups covered to prevent cross-contamination. cdi- cup discarded during inspection. |
| 2015-12-23 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf - observed cook touching cooked chicken while preparing a sandwich with bare hands. cid- sandwich discarded voluntarily and remade with gloved hands. (repeat) |
| 2015-12-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- fried squash under the heat lamp measured 130 f. recommened using tphc on fried squah and okra if temperature can not be held at 135f or above. cdi- pic discarded due to end of lunch |
| 2015-12-23 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lights in the kitchen missing sleeves and end caps. replace. |
| 2015-12-23 |
34 |
.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf- facility only has a bi-metal stem thermometer that doesn't read from the tip of the thermometer. burgers and deli meats can not b |
| 2015-12-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. kitchen floor are in poor repair and are non longer smooth and easily cleanable. |
| 2015-12-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf- all menus have the consumer advisory on the bottom of the menu, but disclosure is missing. no asterisk or descri |
| 2015-07-28 |
53 |
general comment 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - observed some ceiling tiles peeling throughout the facility. replace |
| 2015-07-28 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit by the door to the server station, on the reach in cooler by the pizza oven and the walk in freezer. replace gaskets. |
| 2015-07-28 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed the facility using time o |
| 2015-07-28 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p - observed an employee touch cooked chicken with bare hands. cdi - chicken was discarded. |
| 2015-02-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.general commentafter foods are done cooling, provide covering to prevent any contamination from going in containers. |
| 2015-02-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf general commentobserved a couple of foods cooling, within time parameter, tightly c |
| 2015-02-10 |
39 |
3-304.14 wiping cloths, use limitationstore wiping cloths in bucket of sanitizer in between use.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.obser |
| 2015-02-10 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.observed both handsinks in kitchen soiled with flour and other food debris. clean handsinks when they become visibly soiled.general comment5-501.17 provide a covered waste bin in female restro |
| 2015-02-10 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentmaintain equipment and utensils in good repair/smooth and easily cleanable.observed some shelving racks throughout facility beginning to |
| 2015-02-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.general commentobserved some containers stacked while wet. air dry completely before stacking. |
| 2014-09-08 |
53 |
6-501.12 cleaning, frequency and restrictionsgeneral commentbetter cleaning needed to floors in hard-to-reach areas. |
| 2014-09-08 |
47 |
4-602.13 nonfood contact surfacesgeneral commentobserved food debris on a couple of refrigeration gaskets. clean |
| 2014-09-08 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentmaintain equipment and utensils in good repair/smooth and easily cleanable.observed some shelving racks throughout facility beginning to |
| 2014-09-08 |
39 |
3-304.14 wiping cloths, use limitationstore wiping cloths in bucket of sanitizer in between use.observed multiple wet wiping cloths stored on cutting boards and prep tables. |
| 2014-09-08 |
33 |
3-501.13 thawingyou are allowed to thaw frozen foods under cold continuosly running water, in refrigeration, in microwave/stove/oven as part of the cooking process.observed frozen cooked beef sitting on top of cooking vent hood thawing. |
| 2014-03-31 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.observed exteriors of cooking equipment in need of better cleaning. |
| 2014-03-31 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentmaintain equipment and utensils in good repair/smooth and easily cleanable.observed some shelving racks throughout facility beginning to |
| 2014-03-31 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry all utensils & equipment completely before tight stacking. observd some metal food pans stacked tight while still wet. |
| 2013-09-24 |
42 |
air dry. utensils completely before tight stacking. store clean utensils in a way that protects against contamination. observed stack of metal pans stacked tight while wet. observed spatula, spoon, and tenderizer in a drawer commingled with keys, tape and |
| 2013-09-24 |
39 |
general commentstore wiping clothes in sanitizer or discard after each use. |
| 2013-09-24 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on multiple refrigeration gaskets. observed food debris collecting on handles of reach-in doors. cle |
| 2013-09-24 |
45 |
maintain equipment and utensils in good repair/smooth and easily cleanable. observed some refrigerator shelving in walk-in cooler, beginning to rust and peel. replace/professionally re-coat shelves as needed |
| 2013-05-22 |
53 |
physical facilities shall be maintained in good repair. observed loose toilet seat in men's restroom. tighten. |
| 2013-05-22 |
53 |
general commentexcept as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so |
| 2013-05-22 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on multiple refrigeration gaskets. observed food debris collecting in bottom of 2 door reach-in free |
| 2013-05-22 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2013-01-31 |
23 |
general comment(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise b |
| 2013-01-31 |
53 |
physical facilities shall be maintained in good repair. observed extremely loose toilet seat in men's restroom. tighten |
| 2013-01-31 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed debris building up on reach-in shelving and multiple refrigeration gaskets. |
| 2013-01-31 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |